Galette des Rois

Layers of buttery puff pastry wrap around orange-scented almond cream to create this heavenly Galette des Rois. With a gorgeous swirling design slashed into the top, this Galette des Rois is royalty in our book. Enjoyed during Epiphany (January 6) in France, this beautifully flaky cake has a centuries-old history that dates back to the time of the Romans. Click here to read up on its history and the traditions that surround Galette des Rois!

Galette des Rois
 
Makes about 8 servings
Ingredients
  • 1 cup (240 grams) plus 1 teaspoon (5 grams) whole milk, divided
  • 3 large egg yolks (56 grams)
  • ½ cup (100 grams) granulated sugar, divided
  • 2 tablespoons (16 grams) cornstarch, divided
  • 1 tablespoon (8 grams) all-purpose flour
  • ¼ cup (57 grams) unsalted butter, softened
  • 1 tablespoon (2 grams) orange zest
  • 2 large eggs (100 grams), divided
  • 1 tablespoon (15 grams) orange liqueur*
  • ¼ cup (24 grams) almond flour
  • ¼ teaspoon kosher salt
  • 1 (17.3-ounce) package (490 grams) frozen puff pastry, thawed
  • 1 almond or piece of candied fruit
  • ¼ cup (85 grams) pure maple syrup
Instructions
  1. In a large saucepan, bring 1 cup (240 grams) milk to a boil over medium-high heat, whisking constantly. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, ¼ cup (50 grams) sugar, 1 tablespoon (8 grams) cornstarch, and all-purpose flour. Add ½ cup (120 grams) hot milk to egg mixture, whisking constantly. Add egg mixture to remaining hot milk in pan, whisking to combine. Strain mixture through a fine-mesh sieve; discard solids. Return mixture to pan, and cook, stirring constantly, until thickened, 5 to 7 minutes. Spoon mixture into a heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard. Refrigerate until cold, at least 4 hours.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, zest, and remaining ¼ cup (50 grams) sugar at medium speed until creamy. Add 1 egg (50 grams) and orange liqueur, beating until combined. Reduce mixer speed to medium-low. Gradually add almond flour, salt, and remaining 1 tablespoon (8 grams) cornstarch, beating until smooth. Cover and refrigerate until cool, at least 30 minutes.
  4. In a medium bowl, stir together custard and almond cream. Spoon into a pastry bag fitted with a large round tip.
  5. Line a baking sheet with parchment paper.
  6. On a lightly floured surface, unfold puff pastry sheets, and roll lightly to remove seams. Trim each sheet of pastry into a 9-inch circle. Using a fork, lightly pierce both rounds all over. Place 1 round on prepared pan. Brush edge of round with water. Starting from center and moving outward, pipe almond cream onto round, leaving a 1-inch border. Place almond or candied fruit somewhere in the cream. Top with second round, and press with fingertips to seal edges. Carefully turn galette over, and reseal edges from opposite side. Using a sharp knife, score a design in galette, being careful not to cut through pastry. Notch edges of galette.
  7. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 teaspoon (5 grams) milk. Brush galette with egg wash, and refrigerate for at least 1 hour.
  8. Preheat oven to 400°F (200°C). Bake galette for 15 minutes. Reduce oven temperature to 375°F (190°C), and bake until deep golden brown, 35 to 40 minutes more. Let cool completely on pan. Just before serving, brush with maple syrup.
Notes
*We used Grand Marnier.

 

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